Recipes
Cornmeal Muffins
1 Cup Home-ground cornmeal - I use popcorn
1 Cup Home-ground whole wheat flour
1/2 tsp. Salt
2 Tbsp Baking powder
2 Eggs
1/2 Cup Honey
1 Cup Milk
2 Tbsp. Melted butter
Mix the dry ingredients together, set aside. In a separate bowl, mix the eggs, honey and milk together before adding to the dry ingredients. Stir in the melted butter. Pour into greased muffin tins. Bake 425° for approximately 25 minutes. Enjoy!
Whole Wheat Bread
3 Cups Milk or Buttermilk
1 1/2 Tbsp. Molasses
1 Tbsp. Honey
Scant 1/2 cup Olive Oil (1/4 to 1/2 cup)
1 1/2 Cups warm water
1 1/2 Tbsp Active dry yeast
Approximately 14 1/2 Cups fresh ground whole wheat flour
Dissolve yeast, honey and molasses in warm water and let stand for 15 minutes. Meanwhile, bring milk or buttermilk to a boil and cool to lukewarm. Add cooled milk to yeast mixture, then add remaining ingredients, stirring in flour a few cups at a time until dough reaches a good consistency for kneading. Turn out on floured surface and knead until smooth. Divide dough and shape into three loaves. Place in greased bread pans, cover and let rise (not double in size). Bake at 350° approximately 45 minutes. Enjoy!
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